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Thursday, February 6, 2014

Easy Chicken Cordon Bleu

3 large boneless skinless chicken breasts, cut in half length-wise to form two thinner cutlets

12 slices deli ham

1 cup bread crumbs

2 Tbsp butter, melted

12 slices swiss cheese

Parmesan-Dijon Cream Sauce:

2 Tbsp butter

2 Tbsp flour

1 cup milk

1 tsp chicken bouillon granules

1/2 tsp salt

1 Tbsp djion mustard

1/2 tsp worcestershire sauce

1/4 cup parmesan cheese

Spray a 9x13 baking dish with cooking spray and preheat oven to 350 degreese. In a small bowl, combine bread crumbs and melted butter. Set aside.

Lay the chicken breasts in a single layer in the baking dish. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese. Make sure the entire chicken breast is covered. Sprinkle the bread crumbs over the chicken. Bake for 30-35 minutes, or until the chicken is cooked through.

While the chicken bakes, melt 2 Tbsp butter in a medium saucepan. Stir in the flour, whisking constantly for about 1 minute. Slowly pour in the milk while whisking continuously. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has thickened, remove from heat and stir in the dijon, worcestershire sauce, and parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until ready to serve. Serve over chicken.